SAVORY ROASTED ALMONDS

So, yesterday I was partaking in one of those extremely overpriced flavored nut packs, and as tasty as they were, I couldn't help but think "I can totally figure out how to make these myself". Some ladies buy fancy shoes, fancy purses, or fancy makeup... I spoil myself with fancy snacks. However, as my days of corporate employment are coming to a close, a girl must learn to make fancy snacks on her own. I studied their salty, crispy parmesan crust and mix of herbs. I finished the bag (not difficult since there are about nine almonds per package) and set forth to make my own. No time to waste, I get a rush out of things like this.

A plain almond only satiates the mildest of hunger, but my goodness, these almonds are like the princess of nut snacks. They are the fancy shoe, fancy purse and fancy makeup of the snack family. I will show you big fancy nut company! Mine are fresh and I can have more than nine at a time! It's the little things isn't it?

SAVORY ROASTED ALMONDS

The spice measurements here are pretty moderate, if you like it spicier or love lemon for example, adjust as you desire. I know the sugar seems a bit out of place here, but it helps with the crust. Also, because ovens are all a bit different, test them after the recommended time. Note that they will dry out and crisp up even more once they cool out of the oven.

3 Cups/16 oz. Raw Almonds

2 Small Egg Whites (OR 1 Extra Large Egg White)

1/3 Cup Fresh Thyme Leaves

2 Tsp. Red Pepper Flakes

1 Tbsp. Dried Oregano

1 Tbsp. Garlic Powder

3 Tbsp. Lemon Zest

2 tsp. Black Pepper

1 1/2 Tbsp. Natural Cane Sugar/Sucanat

Sea Salt

1/2 Cup Finely Grated Parmesan Cheese

Oven to 275'

1. Line a baking sheet with parchment paper or foil. In a bowl, or pestle and mortar, add the thyme, red pepper, oregano, garlic powder, black pepper, lemon zest and sugar together. If you have a pestle and mortar, grind all of the spices together to break them up a bit. You won't get much of a paste, but the thyme should break down a bit and the red peppers will get smaller. Otherwise, the back of a heavy spoon will suffice as well.

2. Whisk the egg whites until frothy (about 2 minutes). Add the almonds, and fold them over to coat. Add the spices mixture and mix again until they seem evenly distributed.

3. Spread the nuts out on the baking sheet and give them all a very generous grind of sea salt. Sprinkle half of the parmesan evenly, and toss to coat. Make sure the nuts are spread in a single layer, and sprinkle the remaining cheese on top of the nuts. At this point, I added a fresh grind of black pepper all over, but that is your choice.

4. Bake in the middle rack for 25 minutes. Remove to cool completely before serving. And a final little dusting of parmesan when they are hot out of the oven never hurt anyone either.

YOGURT & GOAT CHEESE TART

First of all, thank you. Your encouraging comments and snippets from your own personal experiences, have been so encouraging to read (and re-read when I was convinced I should ask for my job back at 3am a couple nights ago). I think you're pretty neat, and if you are ever in my area, I will share this tangy spring tart with you.

I am not a good sleeper. I think and overanalyze until my brain simply can't take it anymore, and only then will I fall asleep. A best friend, being short on time, asked me to come up with ideas of things she could cook WHILE taking a shower. It's these kinds of questions which keep me up at night. Having answers can be consuming, and I mean that for both the big and small questions in life.

I come up with cooking ideas that sound good in theory, but with no certainty that they will turn out. This tart was one of those experiments. I'd plucked pieces from other blogs, pictures I'd seen in magazines and mixed them together into something I envisioned would taste good and look pretty. A few tries later, and forcing the imperfect tarts on everyone I've seen in the past week, we finally have something worth sharing. It is light, to welcome spring, but still rich enough to taste like a satisfying dessert. You can't make it while taking a shower, but it's worth your time.

YOGURT & GOAT CHEESE TART // Serves 8

I love the swirl of the acai puree here because it is different. Sambazon frozen packets are fairly easy to find, especially at a health food store, but any berry puree (fresh or frozen) will work, it just won't be as smooth. As I mention in the directions with the acai, you will need to reduce it down a bit for a thicker consistency.

1 1/2 Cups Lowfat Plain Greek Yogurt

8 oz. Chevre (Soft Goat's Cheese), at room temperature

1 Tbsp. Fresh Lemon Juice

4 Large Egg Whites

1/3 - 1/2 Cup Honey

2 Tbsp. Reduced Acai Puree*

* Thaw the frozen acai packet or berries, blend if what you're using is not already blended. Simmer on stove on medium for about 2-3 minutes until most of the water is released, and you have a paste left. Mix that paste with 1 tsp. of honey. Set aside.

// Crust //

1 Cup Old Fashioned Oats

1/2 Cup Oat Flour

1/4 Cup Unsalted Butter, softened

1/4 Cup Muscavado/Brown Sugar

1 tsp. Real Vanilla Extract

1/4 tsp. Salt

1/2 tsp. Fresh Ground Nutmeg

Oven to 350'

1. In a large mixing bowl, combine the oats, oat flour, muscavado or brown sugar, vanilla, salt and nutmeg. Add the softened butter and mix to create a moist crumb. Coat the bottom of a glass or ceramic 10'' pie pan with a thin swipe of butter, and distribute the oat mixture evenly on the bottom and up the sides. It's ok if it's not perfect, rustic looks pretty.

2. Bake the crust on the middle rack for about 12 minutes. Cool while you make the filling.

3. In the meantime, put the chevre and yogurt in a bowl and beat on low with an electric mixer for about 3 minutes (or briskly with a whisk) until combined and smooth. Add honey and lemon juice and combine. With the egg whites in another bowl, loosen them with a whisk for a minute, and add them to the goat mixture. Beat with the mixers/whisk for just 30 seconds to combine. You don't want to incorporate too much air or it will get too poofy in the oven.

4. Put the acai puree in the yogurt filling bowl, and give it one or two folds to swirl in the color, as you pour it into the crust, it will swirl more.

4. Place the pie dish in a larger (I used 13x9) pan, and fill it with water until it comes up about 1/2'' up the side. Bake in the middle rack for about 30 minutes until the edges are set. Turn off the oven and leave the door ajar, and allow the tart to sit in there another 10 minutes. Remove and cool.

4. Refrigerate for at least two hours for the tart to firm up. Cut it with a clean, sharp knife, and clean it with a damp cloth between slices.

ROASTED PARMESAN PARSNIPS

This warm snack makes me dream of a situation that seems to be far from what is possible for my pace of life right now. I would love to be sitting on a sunny porch, neighbors in the street, warm afternoon weather in the mid 70's (which it actually is right now- thank you, California), chatting on big chairs and eating this as a snack with a cappucino that someone else made for me. Probably Hugh, because he is pretty great at all that coffee business. The kind with a heart drawn in the foam, please. You are totally invited, there are so many of you that I would love to get to know better in person. We'd talk food and life... because all of my conversations whittle down to those two subjects. I adore talking food with people who, well, love food. Since you're here and reading, I suppose you qualify. Just to sit with no plan, no responsibilty of needing to be anywhere but on that big chair on the sprawling porch with my warm snack. Our warm snack.

In my mind, these parsnips were going to be like a grown up french fry. I don't know if the end result could fool you as such, but they're still good. Dietetically, I'm not typically one to say 'be generous with the cheese', but the parm is what gives these flavor and is the only fat involved, so adorn them with the crust they deserve. As far as cheeses go, it's not too bad for you anyway. Practically health food, just do it.

ROASTED PARMESAN PARSNIPS // Serves 4 as a side

When you buy parsnips, make sure they are firm and heavy, like a good carrot. If they have any spongy give, they will taste sour and medicinal when cooked. Next time, I will drizzle a little olive oil before baking to get an even better crispness.

8 Parsnips, Cleaned and Peeled

2 Large Egg Whites

1 Tbsp. Dried Oregano

2 Tbsp. Fresh Rosemary, finely chopped

1 1/3 Cup Fresh Grated Parmesan Cheese

Sea Salt

Fresh Ground Pepper

// Dipping Sauce // or you can use your favorite Marinara to save time

1 Cup Organic Tomato Pulp/Diced Tomatoes

3 Cloves Roasted Garlic

2 Tbsp. Extra Virgin Olive Oil

Pinch of Salt/Pepper and Roasted Red Pepper Flakes

Oven to 425.

1. Line a baking sheet with parchment paper or foil and either spray or give it a rub of butter.

2. Cut the parsnips into wedges or halves depending on the thickness. Since they taper so much, I used the ends whole then cut the fat top into fourths. Try to get them as evenly sized as possible.

3. In a large bowl, beat the egg whites til frothy with 2 tsp dried oregano.

4. Working with about half of the parsnips at a time, toss in the egg white and then gently roll in the parmesan cheese. Place each parsnip on the baking sheet, with space in between. Sprinkle the fresh rosemary and generous amounts of fresh pepper and salt. You may even want to give one more sprinkling of parmesan, you want them pretty well doused.

5. Bake the wedges about 20-25 minutes until crispy and cooked through. Rotate and test them after 15 minutes baking as the size of parsnips will vary.

6. While baking, either prepare your own dipping sauce by simmering ingredients listed above, or use your own favorite marinara.